Earthy Delights Truffle Oil Duo - 250 ml bottles

Item #:

TOG201

Our Price:

$40.00

Quantity:

Description

If you like truffle oil, you're going to love Earthy Delights Truffle Oils

We went direct to the source to bring you a top quality truffle oil at the best possible price. Produced in Italy to our specifications, Earthy Delights Truffle Oils contain nothing but pure olive oil infused with the natural aroma and essence of European Truffles.

One bottle each Earthy Delights Black & White Truffle Oil 250 ml

Attractively packaged in a handsome gift box, perfect for gift-giving.

Nutrition Facts

Recipes

An elegant meal for a special occasion.
Although the risotto itself must be prepared just before serving, the lobster broth and meat can be cooked earlier in the day. Serve this classic, Italian-style...as a first course, not as an accompaniment.

The extra work of making the lobster stock out of the shells and then cooking the rice with it heightens the aromatic flavors, and extracts the maximum flavor out of every bit of the crustacean.
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No matter how good your risotto is, it can just about always be improved with white or black truffle oil. Have a fine bottle of it on the table and drizzle just a dash over individual servings of risotto.
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A well-prepared risotto will be creamy, chewy, and mild in flavor. This neutrally flavored background is enhanced with the flavors of garlic, shallots, and wine, then punctuated with the wonderfully mysterious flavor of white truffle oil. This is a fine dish served with red meat, poultry or grilled rack of lamb and a very dry Tuscan wine. Serve the truffle oil on the table, as opposed to mixing it with the risotto ahead of time.
't boil it.

In a separate pan, heat the olive oil and add the shallots, garlic, and celery. Sauté for about three minutes, or until the vegetables have softened.

Add the rice and season with salt and pepper. Turn the heat up and continue cooking the rice until it starts to look slightly translucent. Add the wine and continue stirring.

Once the wine has been absorbed, start adding the stock gradually, one ladle at a time, working slowly. Permit each ladle of the stock to be absorbed before adding another ladle. Continue adding stock until the rice has a chewy texture with just a little bite. Check the seasoning for salt and pepper.

Remove the cooked risotto from the heat and ad the butter and the Parmesan. Stir gently, then cover the pan of rice and permit it to sit for about three minutes.

A visual and tasteful, delight! The secret here, as it is in many recipes, is freshness. Fresh mushrooms, fresh ramps, fresh cream, fresh seasonings and fresh arugula. This is a medley of flavors that is really beyond compare. The recipe is adapted from one by Emeril Lagasse.
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There is nothing quite like a fresh truffle. It has a wild, earthy flavor which is at its best when seasoned sparingly and served with neutral flavors. Truffles are rare. For this reason, too, they bring something exotic and special to your table. This recipe is adapted from one by Emeril Lagasse. The secret to it is very simple seasonings.
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The rich, intense woodsy flavor of this risotto dish comes from dried mushrooms. Dried porcini are traditionally used but experiment with any of your personal favorites. It makes a good first course or accompaniment to a meal of any roasted poultry or meat.
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